Recipe by Eshun Mott, Photo by Maya Visnyea
1 1/2 tsp
, rinsed and drained
, (also called flax meal)
, (look for a vegan variety to make this recipe veg)
- Bring a small pot of water to a boil over high heat. Add quinoa and cook for 8 to 10 min or until just tender. Drain in a fine-mesh sieve. Place sieve over empty pot on turned-off (but still warm) burner. Cover with a kitchen towel and let steam 5 min more or until quinoa is dry and fluffy.
- Heat 2 tbsp olive oil in a large frying pan over medium. Add onions and sauté for 5 min or until lightly browned. Turn heat to high, add mushrooms and sauté for 4 min or until browned. Add garlic, chili powder and oregano; sauté 1 min longer. Remove from heat.
- Pulse chickpeas and walnuts in the food processor until coarsely ground. Add onion mixture, quinoa, flax, Worcestershire, salt and pepper. Stir to combine. Divide mixture into 8 portions and press into patties about ¾-in. thick.
- Heat 1 tbsp oil in a non-stick frying pan over medium. Working in batches and adding remaining oil as needed, fry burgers for 2 min a side or until browned and heated through. Serve with or without a bun.
Nutrition (per serving)
- 8 g,
- 25 g,
- 15 g,
- 5 g,
- 616 mg.
Don’t need all the burgers tonight? Place them on a plastic wrap-lined tray and freeze in a single layer, then transfer to a sealed bag. Defrost in the fridge before frying.
Combine 2 tbsp mayonnaise with 1 tbsp Thai sweet chili sauce to top these tasty burgers.